Tenuta di Trinoro Le Cupole

Attributes:
Producer:

Tenuta di Trinoro
Region:

Maremma Toscana, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 88
Acidity:

fresh, lively
Body:

medium body
Complexity:

rich
Flavors:

berry, plum

2001: WineSpectator Rating: 82
Acidity:

fresh
Complexity:

simple

2000: WineSpectator Rating: 84
Body:

full-bodied

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Podere Poggio Scalette 'Il Carbonaione'

Attributes:
Producer:

Podere Poggio Scalette
Region:

Alta Valle delle Greve, Italy
Varietal:

Dry Red Table Wine
Bottle Size:

750 ML

2003: WineSpectator Rating: 91
Body:

full-bodied, light
Compliments:

well-made
Flavors:

coffee, plum, vanilla

2002: WineSpectator Rating: 87
Complexity:

rich
Flavors:

berries, meat, vanilla

2001: WineSpectator Rating: 94
Body:

full-bodied
Flavors:

blackberries, coffee, toasted oak

2001: WineAdvocate Rating: 94
Flavors:

berry, chocolate, herbs, minerals, spices
Fruit:

ripe

2000: WineSpectator Rating: 90
Aromas:

floral
Body:

medium-bodied
Flavors:

plum

2000: WineAdvocate Rating: 92
Acidity:

soft
Complexity:

deep
Compliments:

elegant

1999: WineSpectator Rating: 90
Body:

full-bodied
Complexity:

rich
Flavors:

berry, meaty, spice

1999: WineAdvocate Rating: 90
Compliments:

elegant
Flavors:

cedar, cherries, oak, smoke, spice, tobacco, vanilla
Fruit:

intense flavors, ripe, sweet
Texture:

chewy

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Castellare di Castellina Chianti Classico

Attributes:
Producer:

Castellare di Castellina
Region:

Chianti Classico, Italy
Varietal:

Sangiovese
Bottle Size:

750 ML

2006: WineSpectator Rating: 87
Acidity:

clean, fresh
Aromas:

floral
Body:

medium-bodied
Flavors:

dried cherry, minerally

2005: Tanzer Rating: 87
Acidity:

bright, fresh
Aromas:

floral
Body:

light
Complexity:

complex
Flavors:

licorice, mint, raspberry, red cherry, tobacco

2005: WineSpectator Rating: 87
Texture:

delicate

2003: WineSpectator Rating: 83
Acidity:

tart
Body:

light, medium body
Compliments:

pleasant

2003: Tanzer Rating: 87
Flavors:

plummy

2002: WineSpectator Rating: 78
Flavors:

cherry

2002: WineSpectator Rating: 83
Texture:

diluted

2001: WineSpectator Rating: 83
Aromas:

floral
Body:

lean, light, medium body

Food Matches:
Cheese: Parmesan
Pasta & Grains: (Grilled) Tofu, Lasagna, Mushroom Risotto, Pasta with Creamy Mushroom Sauces, Risotto
Poultry & Eggs: Duck, Game Birds
Red Meat: Barbeque Pulled-Pork or Ribs, Curried Beef, Curried Lamb, Curried Pork, Grilled Beef, Grilled Flank Steak, Lamb Stew, Rabbit, Salami or Sausage, Sausage
Sauces: Red Wine Sauce, Stock Reductions
Vegetables: Beans, White, Eggplant, Mushroom Risotto, Mushrooms, Peppers, Spinach Ricotta, Tomato Bread Soup, Vegetable Gratin or Stew

Sangiovese:

The best wines from this noble grape come from Tuscany, particularly in the Brunello di Montalcino and Chianti districts, although it is gaining in popularity in California. Sangiovese grapes make wine that is medium to high in acidity and firm in tannin; the wines can be light to full-bodied depending on where the grapes are grown. The aromas and flavors are fruity, often of a cherry-like quality. Hints of violets or a nutty character can also be present.

Tuscan Tomato Soup

Rated

Ingredients

2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1-1/2 lbs ripe plum tomatoes
3-3/4 cups chicken stock
2 tsp tomato paste
12 basil leaves, shredded
1/8 teaspoon salt
1/8 teaspoon ground black pepper
½ cup cream
½ cup frozen peas
½ loaf italian bread (ciabatta), crusts removed

Preparation

Heat oil in a large saucepan. Add onion and garlic. Cook over low heat until soft.

Put tomatoes in a bowl. Cover with boiling water and leave 1 minute. Pour off water and cover tomatoes with cold water. Leave 1 minute. Peel tomatoes and chop roughly. Add to saucepan.

Stir in chicken stock, tomato paste, basil, salt and pepper. Bring to a boil, reduce heat, cover and simmer 30 minutes.

Add the peas and cream. Taste for salt and season with pepper. Turn off the heat and stir in half the cheese. Serve over torn pieces of bread dusted with the remaining cheese.

Yield

Makes 4 to 6 Makes

Cook Time

Prep Time: 10 mins.
Cook Time: 40 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Makes 4 to 6 Makes
Amount Per Serving:
Calories: 302 Calories from Fat: 243
Amount per Serving
% Daily Value*  
Amount per Serving
% Daily Value*  
Total Fat 27g
41%  
Carbohydrates 30g
10%  
Dietary Fiber 8g
32%  
Saturated Fat 15g
75%  
Calories 302kcal
15%  
Cholesterol 20mg
6%  
Protein 16g
26%  
Sodium 1015mg
42%  
Calcium
2%  
Iron
21%  
Vitamin A
13%  
Vitamin C
28%  
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.